Post on 21-Dec-2014
description
Sensory evaluation of Vitamin-A rich Banana cultivars on trial in Burundi and Eastern Democratic Republic of CongoBeatrice Ekesa, Deborah Nabuuma, Inge Van den Bergh 19 August 2014, International Horticultural Congress, Brisbane
Goal
• Improve the micronutrient status of vulnerable populations in Sub-Saharan Africa, through banana-based food systems - Vitamin A
Introduction
• Vitamin A deficiency is a public health problem in Sub-Saharan Africa
• In East and Central Africa the prevalence of VAD >40% WHO threshold of 15%
• Bananas are a major staple in the region
• Also a good source of micronutrients
Trial cultivars and reference local cultivarsAccession name Genome Subgroup Type Country of origin
Apantu AAB Plantain Cooking Ghana
Pelipita ABB Pelipita Cooking Philippines
Bira AAB Pacific Plantain Cooking PNG
Lahi AAB Pacific Plantain Cooking Hawaii
Sepi AA nd Cooking PNG
Hung Tu AA nd Dessert PNG
To'o AA nd Dessert PNG
Laï AAA Red Dessert Thailand
Accession local name Genome Subgroup Type Country localisedMuzuzu Plantain Cooking BurundiGisahira AAA-EA EAHB Cooking BurundiKamaramasenge AAB Kamaramasenge Dessert Burundi & North KivuPoyo Dessert Dessert BurundiMusilongo AAB Plantain (French Horn) Cooking North Kivu-DRCVulambya AAA-EA Lujugira-Kitika Cooking North Kivu-DRCKitika Sukari Dessert Dessert North Kivu-DRCMusheba AAB Plantain (French) Cooking South Kivu-DRCBarhebesha AAA-EA Lujugira-Kitika Cooking South Kivu-DRCGros Michel Dessert Dessert South Kivu-DRC
Methodology• 3 sites:
Burundi (2 sub-sites)South Kivu, DRC (3 sub-sites)North Kivu, DRC (3 sub-sites)
• Dessert cultivars:
Tested when ripe and served raw
• Cooking cultivars:Boiled with/ without peelRoasted with/ without peelPan fried
Methodology cont…• Ranking based on a five-point hedonic scale:
1 - Very bad 2 – Bad 3 - Fair4 - Good 5 – Very good
Attributes: Appearance (Peel and pulp)Peeling ease AromaTexture (in hand and mouth) TasteOverall evaluation
Panel-local informally trained farmers 120-150/region (50/50 men/women)
Post-harvest treatment
Banana variety
Peel appearance
Ease to peel
Pulp appearance Aroma Texture in
handTexture in
mouth Taste
Boiled without Peel
Apantu 3.92a 4.07a,b 3.70a 3.92a,b 3.97a
Bira 3.84a 4.13a,c 3.93b 3.78a 3.57 b,c
Musheba 3.84a 3.89b 3.73a 4.00b 3.98a
Lahi 3.94a 4.27c,d 3.78a,b 3.77a 3.71b
Pelipita 3.56b 3.65e 3.07c 3.34c 3.47c
Barhebesha 4.21c 4.35d 4.26d 4.29d 4.30d
Roasted
Apantu 3.92a,b 3.99a 3.71a 3.92a 3.97a
Musheba 4.03a 3.87a 3.73a 3.97a 4.03a
Bira 3.73b 3.87a 3.51a 3.41b 3.50b
Pan Fried
Apantu 4.17a 4.14a 3.92a 4.17a 4.19a
Musheba 4.17a 4.11a 3.72a 4.08a 4.25a
Bira 3.94b 4.18a 3.76a 3.72b 3.84b
Dessert
Lai 3.71a 3.41a 3.72a 3.80a 3.48a 3.58a 3.73a
To'o 3.43b 3.28a 2.95b 3.50b 3.02b 2.85b 2.80b
Gros Michel 4.53c 4.44b 4.41c 4.45c 4.33c 4.55c 4.59c
Results- South Kivu DRC
Boiled without peel
Roasted without peel
Pan fried Dessert
Apantu 4.01a 4.07a 4.21a -Bira 3.70b,c 3.60b 3.92b -Musheba 3.99a 4.09a 4.24a -Barhebesha 4.37d - - -Lahi 3.87a,b - - -Pelipita 3.55c - - -Lai - - - 3.72a
To'o - - - 3.02b
Gros Michel - - - 4.63c
Results: Overall evaluation – South Kivu
Post-harvest handling Banana variety Peel
appearance Peeling
easePulp
appearance Aroma Texture in hand
Texture in mouth Taste
Boiled without peel
Apantu - - 3.89a 4.05a 3.83a 3.95a 4.03a
Musilongo - - 4.17b 4.23a,b 4.04d 4.25d 4.33d
Bira - - 4.11b 4.07a 3.80a,b 3.71b 3.63b
Lahi - - 4.0a,b 4.02a,c 3.73a,b 3.88a,b 3.95a
Pelipita - - 3.15c 3.33d 3.23c 2.94c 2.92c
Vulambya - - 4.44d 4.42b 4.26e 4.32d 4.49d
Wung'tu - - 3.03c 3.10d 3.07c 3.00c 2.83c
Shilangi - - 3.53e 3.82c 3.67b 3.29e 3.27e
Roasted with peel
Lahi 4.77a 3.83a 4.53a 4.17a,b 4.07a,b 4.47a 4.53a
Shilangi 4.18b 4.11a,b 3.57b 3.98a 3.77a 3.00b 2.74b
Vulambya 4.30b 4.26b 4.32a 4.38b 4.08b 4.33a 4.58a
Roasted without peel
Apantu - - 4.27a 4.33a 3.99a 4.09a 4.33b
Bira - - 3.68b 3.89b 3.67c 3.55b 3.50a
Musilongo - - 4.47a 4.42a 4.21b 4.42c 4.57c
Lahi - - 3.60b 3.83b 4.00a,b 3.83a,b 3.70a
Wung'tu - - 2.80c 3.33c 2.97d 2.73d 2.93d
Pelipita - - 3.11c 3.46c 3.02d 3.13e 3.14d
Results: North Kivu DRC
Overall evaluation Boiled without peel
Roasted without peel
Roasted with peel Pan fried Dessert
Apantu 4.01a 4.26b - 4.09a -Musilongo 4.33d 4.46c - 4.47c -Bira 3.76b 3.56a - 3.83b -Lahi 3.98a,b 3.83a 4.60a 4.00a,b -Shilangi 3.33e - 2.88b - -Vulambya 4.43d - 4.55a - -Pelipita 3.00c 3.10d - 2.77d -Wung'tu 3.00c,e 2.87d - 2.73d -Sepi - - - - 3.13a
To'o - - - - 3.60b
Kamaramasenge - - - - 4.60c
Kitika Sukari - - - - 4.36d
Lai - - - - 4.26d
Results: Overall evaluation – North Kivu
All cultivars showed a significant correlation between the mean scores for taste and those for overall evaluation
Postharvest handling
Banana varieties
Appearance (pulp) Aroma Texture in
handTexture in
mouth Taste Overall evaluation
Boiled without peel
Apantu 3.47a 3.73a,c 3.43a,b,c 3.67a,c 3.90a,c 3.83a,c
Bira 3.69a 3.56 a,c 3.51b 3.23b 3.03b 3.44b,d
Muzuzu 3.97b 3.75c 3.78a 3.99a,d 4.09a 3.97a
Lahi 3.37a 3.07b 3.10c 3.07b 3.13b 3.13b
Gisahira 4.21c 4.13d 4.03d 4.22d 4.19a 4.09a
Pelipita 2.82d 3.41a,b 3.30b,c 3.63c 3.76c 3.57c,d
Roasted with peel
Bira 3.69a 3.86 3.62 3.24 3.41a 3.59a
Lahi 3.41a 3.86 3.55 3.62 3.97b 3.79a,b
Gisahira 4.28b 4.19 4.06 4.48 4.26b 4.23c
Pelipita 3.39a 3.93 3.72 3.99 4.26b 3.99b
Roasted without peel
Apantu 4.03 4.00a 3.83a 3.97a 4.10a 4.00a
Muzuzu 3.84 3.97a 3.87a 4.09a 4.22a 4.06a
Bira 3.64 3.53b 3.41b 3.36b 3.21b 3.48b
Pan fried Pelipita 3.23c 3.48c 3.40a 3.60b,c 3.71a 3.57b
Results: Burundi
Boiled without peel
Roasted without peel
Roasted with peel
Pan fried Dessert
Apantu 3.83a,c 4.00a - 3.90a -Muzuzu 3.97a 4.06a - 4.07a -Bira 3.44b,d 3.48b 3.59a 4.04a -Lahi 3.13b - 3.79a,b 3.47b -Gisahira 4.09a - 4.23c 4.21c -Pelipita 3.57c,d - 3.99b 3.57b -To'o - - - - 3.83a
Kamaramasenge - - - - 4.43b
Poyo - - - - 4.40b
Lai - - - - 3.64a
Results: Overall Evaluation – Burundi
Conclusion
Cultivars most preferred (>50% (scored good and very good) and compared well against local cultivars were
Burundi: Apantu, Bira, Pelipita and LaiSouth Kivu: Apantu, Bira, Lahi and LaiNorth Kivu: Apantu, Bira, Lahi and Lai
• Preference with regards to sensory attributes showed no difference between men and women
• Tested cultivars have high possibility of adoption within existing farming systems and diets
In partnership with:
www.bioversityinternational.org
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